Journal of Food Processing & Technology

Abstract

Nutritional Composition, Microbial Load and Sensory Properties of Fenugreek (Trigonella foenum-graecum L.) Flour Substituted Injera

Daniel Daka Godebo*, Engeda Dessalegn and Gezahegn Niguse

Injera, a staple food in Ethiopia, is large pancake-like bread prepared from cereals such as teff and sorghum. Fenugreek (Trigonella foenum-graecum L.) provides tremendous amount of active ingredients for health promotion, disease prevention and food preservation. It is rich in mucilaginous fiber and other dietary essentials; their use can be exploited as functional and nutritional foods as well as therapeutic agent.

The 5% germinated fenugreek-substituted Injera showed the highest crude protein (15.90 ± 0.14%), crude fiber (3.42 ± 0.11%) and ash (2.86 ± 0.06%) contents on dry weight basis; but the highest crude fat content (11.90 ± 0.14%) was obtained in 5% raw fenugreek-substituted Injera. Also, 5% roasted fenugreek-substituted Injera had highest Ca (168.7 ± 1.8 mg/100 g), Mg (16.3 ± 1.06 mg/100 g), Zn (2.0 ± 0.10 mg/100 g) and Fe (2.45 ± 0.21 mg/100 g). In sensory evaluation Injera samples substituted with 1% fenugreek rated as more acceptable than that of 5% substitution. The lowest total microbial load was recorded in 5% roasted fenugreek substituted Injera through all samples.

In conclusion, substitution of roasted and germinated fenugreek flour with teff flour showed more improvement, in nutritional composition, microbial load than that of raw fenugreek flour-substituted Injera

Published Date: 2019-05-09; Received Date: 2019-03-26